Stuffed Chicken Roulade is an elegant dish that looks impressive but is surprisingly simple to make. Tender chicken breasts are pounded thin, rolled around a savory filling of spinach, sun-dried tomatoes, and creamy cheese, then seared and baked to perfection. Sliced into beautiful spirals, it’s perfect for dinner parties or holidays.
Instructions
Prepare the Chicken
Place chicken breasts between plastic wrap and pound to ¼-inch thickness. Season both sides with salt and pepper.
Make the Filling
In a bowl, combine cream cheese, Parmesan, spinach, sun-dried tomatoes, garlic, and red pepper flakes. Mix until smooth.
Roll the Roulades
Spread the filling evenly over each pounded chicken breast, leaving a ½-inch border. Roll tightly from the short end. Tie with kitchen twine or secure with toothpicks.
Sear the Roulades
Heat olive oil in an oven-safe skillet over medium-high heat. Sear the roulades for 2 to 3 minutes per side until golden brown.
Bake
Transfer skillet to a preheated 375°F (190°C) oven. Bake for 15 to 20 minutes until chicken reaches 165°F (74°C).
Make the Sauce (Optional)
Remove chicken from skillet. Add chicken broth to the skillet, scraping up browned bits. Simmer for 2 minutes. Add cream and Parmesan, simmer until thickened.
Serve
Let roulades rest for 5 minutes. Remove twine, slice into rounds, and serve with sauce if desired.
Pro-Tips for Picture-Perfect Stuffed Chicken Roulade
- Pound Chicken Evenly: Ensures uniform rolling and cooking.
- Don’t Overfill: Too much filling makes rolling difficult.
- Chill Before Searing: Helps the roulades hold their shape.
- Use a Thermometer: Perfect doneness every time.
This Stuffed Chicken Roulade is elegant, creamy, and beautifully spiraled—a showstopper for any dinner party.
